Shrimp in Tomato Cream with Curry

Sarah (HW 2012)

Shrimp in Tomato Cream with Curry (Sarah Smith)

1 lb. raw shrimp, peeled and tail off

2 tbsp. olive oil

1 14.5 oz. can Italian Stewed Tomatoes

1 cup heavy cream

3 blocks of Japanese S&B Golden Curry Paste (Sarah uses whole thing)

5 green onions, sliced

mushrooms, sliced

steamed rice

Cut the canned tomatoes into little chunks.  Drain and reserve juice.

Heat oil in saucepan and cook mushrooms on medium high for a few minutes.  Add cut up tomatoes and curry paste.  

Cook liquid down from tomatoes.  Stir constantly.

Add shrimp and reserved tomato juice.  Cook until the shrimp is pink and curled, then add cream.  Reduce slightly,

then add green onions.  Cook for a minute or two more.  

Serve over steamed rice.

We ate this over Jamica's baked rice.

Reubens

Sarah, HW 2012

1 loaf Rye bread

1 corned beef roast 

sliced Swiss cheese

Thousand Island dressing

saurkraut (sp?)

Put corned beef in crockpot. If it has a seasoning packet, add that in too. Let it go for the day.

Shred corned beef. Spread bread with Thousand Island dressing. Make sandwiches - shredded beef, sauerkraut, cheese. Put it in a skillet like grilled cheese and toast until it melts. Works best if you put something heavy on it, panini-style.

Sweet Potato Soup

Jamica

HW 2012

4 T. olive oil

½ cup butter

4 medium yellow onions (6 c.)

8 celery ribs (2 c.)

6 garlic cloves

4 jalapeno peppers, roasted or 4 tsp. chopped chipotle peppers in adobo sauce

2 tsp. dried basil

2 tsp. ground cumin

4 tsp. salt

2 tsp. black pepper

5-6 med. Sweet potatoes (8c.)

16 cups low-sodium chicken broth (or water and chicken bouillon will work too)

6 bay leaves

1 bunch fresh cilantro

6-7 limes

(I think this recipe is doubled)

Bow Ties with Sausage, Tomatoes and Cream (Heather)

This recipe really hit the spot, especially after such a rainy day. We ate it with a tossed salad. And I served the leftovers to my family, and this is one of the few dinners that ALL of my children and husband ate!!!

Ingredients

• 1 (12 ounce) package bow tie pasta
• 2 tablespoons olive oil
• 1 pound sweet Italian sausage, casings removed and crumbled
• 1/2 teaspoon red pepper flakes
• 1/2 cup diced onion
• 3 cloves garlic, minced
• 1 (28 ounce) can Italian-style plum tomatoes, drained and coarsely chopped
• 1 1/2 cups heavy cream
• 1/2 teaspoon salt
• 3 tablespoons minced fresh parsley

Directions

1. Bring a large pot of lightly salted water to a boil. Cook pasta in boiling water for 8 to 10 minutes, or until al dente; drain.
2. Heat oil in a large, deep skillet over medium heat. Cook sausage and pepper flakes until sausage is evenly brown. Stir in onion and garlic, and cook until onion is tender. Stir in tomatoes, cream, and salt. Simmer until mixture thickens, 8 to 10 minutes.
3. Stir cooked pasta into sauce, and heat through. Sprinkle with parsley.